Osmanthus fermented rice cake with red bean filling

Overview

How to cook Osmanthus fermented rice cake with red bean filling at home

After the red beans are cooked, drain the water and fry them dry.
Clean the osmanthus.
Strain the wine juice.
Weigh the glutinous rice flour, rice flour, and sugar and mix well.
The rice noodles mixed with fermented rice juice and water can be firmly grasped with your hands and placed down without loosening (pictured).
Cover the lid and let it sit for about 1 hour to allow the rice noodles to fully absorb the moisture.
Take a coarse mesh sieve.
Sift the rice flour.
Place gauze under the mousse mold.
Add a layer of rice flour loosely.
Sprinkle in a layer of red beans.
Then add the remaining rice noodles and gently scrape them flat with a hanging board.
Wash and core the red dates and cut into small pieces.
Sprinkle with red dates and osmanthus.
Place in steamer.
Steam over high heat for about 50 minutes.
Finished product.
Finished product.
Finished product.
Finished product.